A staple in the feedbag of any self respecting cyclist. These have been a big hit with the riders taking part in my Pro Experience weeks, as well as the racing team at the recent Ras Mumhan.
Makes enough for 20 or so, depending on how big you cut them.
2 cups of sushi rice 4 cups of water 1/2 tub of cream cheese 1/3 tub Nutella Pinch of salt
Rinse the rice under cold water several times until the water runs clear.
Add the rice to a pan with twice the amount of water. Simmer with the lid on for 12 minutes, then turn off the heat and leave to steam for another 10. Alternatively, use a rice cooker following the instructions.
Mix in the other ingredients.
Add the rice to a zip lock freezer bag. Place flat on a shelf in the fridge to firm up for a few hours, preferably overnight. Using the bag is a great way to give you a uniform shape and save on washing up, but you could also press the rice in to a rectangular dish.
Once firm, slice into equal portions and wrap in parchment lined foil.
This is a base recipe. Customise it as you wish!
*If your rice cakes are not coming out firm, slightly reduce the amount of water.